Category: Side Dishes

Keto Cheesy Bacon Onion Rings

5/24/2023

These baked keto cheesy bacon onion rings are super crispy, easy to make and are a fraction of the carbs of their deep fried breaded counterparts.

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Onions, a great source of fiber and a powerful prebiotic food, can be Keto-friendly if used in moderation. One cup of raw onion contains 12.4 g net carbs. These Keto onion rings are low in carbs.

Keto Cheesy Bacon Onion Rings
Yields 6 onion rings

Ingredients:
1 medium large red onion (or onion of your choice)
1/4 cup cooked bacon, chopped
1 Tablespoon parmesan cheese
2 cups shredded cheese (I used a Mexican blend)
Chopped parsley for garnish

Directions:
Preheat oven to 400°F.
Peel your onion and cut into ½ inch slices and separate into rings.
Spritz your donut pan with olive oil spray to prevent sticking. Now sprinkle a layer of shredded cheese into your donut ring.
Add a raw onion ring on top of your shredded cheese
Sprinkle chopped bacon and parmesan cheese.
Now completely cover onion with more shredded cheese.
Place in the oven for 10-12 minutes.
Remove from oven. Place on paper towels to let cool.
Top with chopped parsley. Serve with your favorite dipping sauce.

Leftovers can be stored in an airtight container in the refrigerator (for up to 5 days) or in the freezer (for up to 6 months). Reheat in microwave. I started with 10 seconds and then consecutive 5 second increments to find the right level of warmth.

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Roasted New Potatoes with Feta

5/12/2023

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Roasted New Potatoes with Feta are a simple side dish for any meal. Roasted baby red potatoes coated with tangy feta cheese and thyme, chives and scallions.

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Mother's Day (in the United States) is this coming Sunday, so I thought I would share this beautiful, tasty side dish. But it's easy enough to make that you can make it for dinner parties and your guest will be super impressed or for an easy weeknight meal.

Roasted New Potatoes with Feta
Yields: 4 servings

Ingredients:
2 1/2 pounds new potatoes, quartered
1/4 cup coconut oil
2 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup thinly sliced green onions
1 Tablespoon chives, chopped

Directions:
Turn the oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the potatoes.

Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper.

Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, about 18-20 minutes.

Transfer to a large bowl and toss with the feta, green onions and chives.
Serve immediately.

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Duck Fat Fries

4/20/2023

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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Duck Fat Fries

Ingredients:
potatoes (1-2 to person depending on size of potato)
duck fat
salt, to taste

Directions:
Peel the skin for a more refined french fry or scrub the skin well and leave it on for a rustic fry.
Cut potatoes into sticks between 1/4-inch and 1/2-inch wide. Rinse the cut potatoes in cold water to remove any excess starch.
To achieve better results, soak them in ice water for 30 minutes. Drain the potatoes before frying and pat them completely dry.
Melt duck fat in a heavy-bottomed pot with high sides. Heat the fat to about 325ºF, using a candy thermometer.
Cook the potato sticks in small batches to avoid dramatically dropping the temperature of the hot fat. After about 5 to 7 minutes, test the doneness by poking a fry with a knife. The knife should slide in and out with no resistance. If the potatoes are cooked through, remove them from the pot with a slotted spoon, spider skimmer, or tongs and let drain on a sheet tray covered in paper towels.
After all of the batches are cooked, raise the heat under the pot to bring the melted duck fat to 350ºF.
Return the fries to the pot, in batches again, for only about 1 minute. Drain on fresh paper towels.
Sprinkle them right away with your choice of sea salt. Doing this step while the fries are still hot will help the seasonings to stick.

Notes: Although, the russet potato is the ideal frying potato., I’ve used Yukon Gold as well as red, white and purple baby potatoes (pictured).

The secret to the perfect French fry in any fat is the double-fry method. The first fry is to cook the potato through. The second fry at a higher temperature is to crisp them up.

Serve with banana ketchup or your favorite dipping sauce. Below, duck fat fries are made with Russet potatoes.

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Roasted Purple Cauliflower with Pine Nuts and Golden Raisins and Balsamic Drizzle

2/11/2023

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This Roasted purple cauliflower, toasted pine nuts, and sweet, softened golden raisins make a colorful side dish that can be served with just about any protein. Or as a main vegetarian option with salad.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Roasted cauliflower (whether purple, yellow or white) tastes yummy! Roasting at high heat gives cauliflower a sweet, almost caramelized flavor. The florets end up soft, but not mushy.

If you are looking for a lower carb option, skip the raisins and substitute with capers or olives instead.

I served it with Marcona Almond and Parmesan Crusted Salmon for an easy, yet deliciously healthy weeknight meal.

Roasted Purple Cauliflower with Pine Nuts and Golden Raisins and Balsamic Drizzle
Yields approximately 4 servings depending on the size of your head of cauliflower

Ingredients:
1 head purple cauliflower,* cored and cut into florets
4 tablespoons extra-virgin olive oil divided
kosher salt
black pepper to taste
1/4 cup pine nuts
1/4 cup golden raisins
1 Tablespoon fresh Italian parsley, chopped
1 Tablespoon lemon juice
2-3 teaspoons balsamic vinegar

*if you can't find purple cauliflower, substitute regular cauliflower.

Directions:
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.

In a medium, dry skillet, toast the pine nuts over medium heat. They burn easily, so keep an eye on them. Once they start to turn a light brown color and have a fragrant smell, add the golden raisins, lemon juice and remaining 2 tablespoons olive oil to the skillet. Reduce heat and cook for another minute until raisins have softened and plumped a bit.

Turn off heat and stir in the parsley.

Toss the roasted cauliflower with the pine nut and raisin mixture. Drizzle with balsamic vinegar. Add more salt and pepper if necessary.

Serve immediately or at room temperature.

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Roasted New Potatoes with Feta, Chives and Spring Onions

3/3/2014

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These crispy, savory roasted potatoes are topped with feta, parsley and scallions for an easy yet impressive side dish.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.*

Roasted New Potatoes with Feta, Chives and Spring Onions
Yields 4 servings

Ingredients:
2 1/2 pounds new potatoes, quartered (I’ve used purple potatoes as well as a combo for this dish)
1/4 cup organic coconut oil, melted
2 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup green onions, thinly sliced
1 Tablespoon chives, chopped

Directions:
Place a baking sheet in the oven while you preheat the oven to 425°F.

In a bowl, toss the potatoes with the oil and thyme. When oven reaches 425°F, carefully remove baking sheet. Pour prepared potatoes on the heated baking sheet and season liberally with salt and pepper.

Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, about 18-20 minutes.

Transfer to a large bowl and toss with the feta, green onions and chives.